Hot Wok
Last inspected: Dec 15, 2025
55
Score
Hot Wok has been inspected 10 times since 2022. On Dec 15, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “employee with no hair restraint while engaging” has been the most frequent reason, cited five times.
Hot Wok's latest score of 55 falls below the Jacksonville average of 74. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked breaded chicken (70F - Cold Holding) located next to fryers. Manager removed and stored back in reach in cooler. Manager stated was brought out at open 11am. **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler. Manager removed and stored properly. **Corrected On-Site**
08A-20-5
Basic - Employee food container in a cold holding unit with food to be served to customers. Observed employee yogurt stored on top of cooked pork located in walk in cooler. Manager removed and stored properly. **Corrected On-Site**
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense cooked rice. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on freezer located in front of 3 Compartment sin. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. **Repeat Violation**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp stored in container of water stored on top of 3 compartment sink. Manager turned water slowly on frozen shrimp. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket. Manager removed and hung mop to dry properly. **Corrected On-Site**
42-01-4
55
Jul 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed total of 19 flying insects in kitchen landing on prep tables, lids to flour. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-16: Observed total of 3 flying insects in kitchen area. **Admin Complaint**
35A-02-7
86
Jul 9, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and proceeded to prepare food. Employee washed hands properly. **Corrected On-Site**
12A-25-4
High Priority - Live, small flying insects found. Observed total of 19 flying insects in kitchen landing on prep tables, lids to flour. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2025.
50-17-3
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink. **Repeat Violation**
12A-03-4
Intermediate - No soap provided at handwash sink. Observed establishment without hand soap. Manager used dish soap for hand sink. **Corrective Action Taken**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed purple degreaser without label. Manager placed label on spray bottle.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cooked rice.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation without hair restraint. **Repeat Violation**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use towel under cutting board. Employee removed and stored properly . **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
35
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Sep 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees. **Warning** - From follow-up inspection 2024-09-09: Observed still the same all employees expired. **Admin Complaint**
53B-05-5
90
Jul 8, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
43
Jan 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Observed the hand wash sink broken not available for employees to use located at entrance of cook line. No other hand sink available except bathroom outside of kitchen. Manager stated that they use the three compartment sink and they have a bathroom. **Warning** - From follow-up inspection 2024-01-19: Observed hand sink at entrance of cook line still not working. **Time Extended**
31A-12-4
90
Jul 13, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw steak stored over bag of cream cheese wontons in main reach in freezer. Manager properly stored food. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All individual cutting boards are heavily stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook was being blocked with boxes. Manager moved box. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at the end of the cook line
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink at the end of the cook line
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook handling raw chicken then washing his hands at the three compartment sink and then handling containers of food. Reviewed proper handwash with manager
12A-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable throughout kitchen **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Both cooks not wearing hair restraints while cook food on cook line. **Repeat Violation**
13-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Main large stand alone reach in freezer interior soiled
22-16-4
Basic - Reuse of single-service or single-use articles. Found on cook line plastic jug cut in half and reuse as a scoop. **Repeat Violation**
25-32-4
Basic - Stored food not covered. Cooked egg roll stored uncovered in walk in cooler **Repeat Violation**
08B-12-5
41
Feb 16, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in kitchen near the three compartment sink
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncovered container of raw chicken stored over uncovered container of raw pork in walk in cooler. Tray of raw chicken stored on top of tray of raw beef in stand alone reach in freezer located next to the three compartment sink. Manager properly separated food in walk in cooler and freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of major 8 food allergens. Reviewed with manager and emailed her food allergen handout. **Corrective Action Taken**
53A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Establishment has no written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed her clean up plan handout.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning solution not labeled in warewashing area.
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout. **Corrective Action Taken**
11-07-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while prepping food on cook line. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Main flip top cooler on cook line has a torn gasket **Repeat Violation**
14-11-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Operator has front door and back door wide opened during inspection. Front door is being held open by the door stopper and back door is being held open by a chair. Kitchen is an open open kitchen. After reviewing with manager she closed both doors. **Corrected On-Site**
35B-05-4
Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and reused as a scoop on cook line. Manager voluntarily discarded jug. **Corrected On-Site**
25-32-4
Basic - Stored food not covered. Uncovered container of raw chicken, pork and cooked egg rolls stored in walk in cooler. Manager covered containers **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on prep counter on the left side of the fryers on cook line.
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable throughout kitchen **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Ceiling tile missing at the end of the cook line **Repeat Violation**
36-36-4
33
Aug 18, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw steak stored over house made cooked spring rolls in main stand alone reach in freezer. Not all products commercially packaged. Manager properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Tray of marinated raw chicken stored over tray of raw pork in secondary single door stand alone reach in freezer. Not all products commercially packaged. Manager properly separated food. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic mix with oil (66F) at room temperature on cook line. Manager stated garlic and oil mix was taking out of the cooler a few minutes ago for an order. Manager placed garlic and oil mix in main flip top cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken and spring rolls not date marked in walk in cooler. Manager stated food was cooked yesterday morning. Reviewed proper date marking with manager.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable throughout kitchen
36-37-5
Basic - Ceiling tile missing. Ceiling tile missing at the end of the cook line.
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing a hair restraint while cooking food on cook line.
13-03-4
Basic - Equipment in poor repair. 1. Side prep reach in cooler door has a torn gasket. Cooler located on the left side of fryers on cook line. 2. Main stand alone reach in freezer left side door gasket torn. **Repeat Violation**
14-11-5
Basic - Stored food not covered. Uncovered large ice cubes in black trays stored in white stand alone reach in freezer near register. Manager covered ice cubes. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All walk in cooler shelves with rust
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on prep table near register on cook line. Manager properly stored wet towel **Corrected On-Site**
21-12-4
41
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Dec 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “employee with no hair restraint while engaging” has been cited five times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Jacksonville?
Hot Wok most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Hot Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Wok have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hot Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hot Wok inspected?
Based on the inspection history on file, Hot Wok is inspected around three times per year on average.
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